One of the marvelous surprises about living in Charlotte is the availability of high-quality tuna. There is just not a lot of diversity in fish selection at the markets. Salmon fillets (never steaks), tilapia, catfish, mahi mahi are the regulars in fish cases. But the tuna is always fresh and translucent, and can always be counted on for quality.
We had decided to buy some tuna and sear it on the grill. The rains from the past two days had ended, the sun had come out, the temperature was 46 degrees, so it seemed to be a way to celebrate outdoor weather again. But how should we accompany the tuna? Asian, Caribbean, something else? So Sherry decided to make her homemade puttanesca sauce, and serve the seared tuna over rotini.
1 tuna steak, about ¾ to 1 pound, 1 inch thick
Sauce:
Olive oil
2 Tbsp. minced garlic
1 small onion chopped
1 pint grape tomatoes, chopped
Red pepper flakes
Optional: urfa biber (Turkish chili pepper)
1 tin anchovies, chopped
½ cup kalamata olives, whole or cut in half
1 Tbsp. capers
6 sun-dried tomatoes in oil, chopped (ok to add oil)
2 Tbsp. tomato paste
¼ cup red wine
1. Add olive oil to coat bottom of saucepan.
2. Saute garlic and onion in saucepan until onion is soft
3. Add tomatoes and cook until soft and mushy
4. Add remaining ingredients, and cook on low to medium heat until sauce is thick, about 10-15 minutes
Grill tuna until seared and rare in middle, about 3 minutes per side
Place pasta on plate. Add tuna piece. Pour sauce over tuna. Serve with shredded parmesan cheese.
